Ingredients
- 2-3 tablespoons extra virgin olive oil
1 each: red, green, and yellow bell pepper, cored, diced or sliced thin
6-8 cloves garlic, minced
1 red onion, diced
2 cups frozen chopped spinach, thawed
2 cups chopped Portobello mushrooms
4 tablespoons balsamic vinegar
A pinch or two of dried or fresh herbs - basil, thyme, oregano, mint
Pinches of nutmeg
Sea salt and ground pepper, to taste
1/2 cup gluten-free chicken broth
3 chicken breasts, cooked [I simmered mine in chicken broth with several whole cloves of garlic, peeled]
3 1/2 - 4 cups homemade marinara sauce (or use a 25.5 oz. jar Muir Glen red pasta sauce thinned with a broth or wine, and a goodly amount of balsamic vinegar)
1 box brown rice lasagna noodles, such as Tinkyada Pasta Joy* see Cook's Notes about cooked vs. uncooked
15 oz. small curd cottage cheese or ricotta
8 oz. cream cheese, softened
4 oz. shredded cheddar
4 oz. grated Parmesan
1 organic egg, lightly beaten
1 dash grated nutmeg
4 oz. feta or goat cheese for topping- optional
Description
Gluten Free-This Basic Recipe Can Be Tailored To Your Taste. Use Your Favorite Veggies And Herbs. We Use Tinkyada Pasta Joy Brown Rice Lasagna Noodles. These Make A Surprisingly Light Lasagna [brown Rice Noodles Are Much Less Heavy Than Wheat Based Noodle
Spark Recipes
Join Recipe Bridge
Sign up with the click of a button
Signup with Facebook Sign in with Twitter